Name: Seared White Fish with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.3 ounces Cod Fillet; 0.5 cup cooked Quinoa; 2 cups Broccoli florets; 2 teaspoons Extra Virgin Olive Oil; 1.5 tablespoons Lemon Juice; 1 clove Garlic, minced

Seared White Fish with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Roasted Broccoli and Quinoa

Pan-seared cod served with fluffy lemon quinoa and oven-roasted broccoli florets, finished with a squeeze of fresh citrus and a hint of toasted garlic.

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NUTRITION

Protein

42.1g

Fat

12.9g

Carbs

33.9g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Cod Fillet

0.5 cup cooked Quinoa

2 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1.5 tablespoons Lemon Juice

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the broccoli florets with one teaspoon of olive oil, minced garlic, and a pinch of sea salt on a parchment-lined baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
4
While the broccoli roasts, pat the cod fillet dry with a paper towel and season both sides with salt and pepper.
5
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
6
Sear the cod for 3-4 minutes per side until the flesh is opaque and flakes easily with a fork.
7
Warm the pre-cooked quinoa and stir in the lemon juice and a touch of lemon zest if desired.
8
Plate the seared fish alongside the roasted broccoli and lemon quinoa, serving immediately.